[Report of the Medical Officer of Health for Sutton and Cheam] page 20

Sutton and Cheam 1957

[Report of the Medical Officer of Health for Sutton and Cheam]

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Sample No.	Article Sampled	Type of Infringement	Action taken and Remarks
2411 (Informal)	Meringue Powder	Labelling Infringement. The Ingredients of this article were specified on the label as "Ethyl Methyl Cellulose, Milk solids, Pure Egg White, Flavouring and Colouring", but no milk solids were detected, although there was evidence that the article had been prepared with about 1% of skimmed milk powder and a small proportion of dried egg albumen.	Cautioned. The Manufacturers agreed to amend their labels, substituting the words "Skimmed Milk Powder" for the description "Milk solids".
2313 (Informal)	Milk-Evaporated (Full Cream)	This article was found to contain 230 parts of tin per million, and Indicated excessive contamination due to prolonged storage, although a maximum figure of 250 parts of tin has been suggested as appropriate for canned foods In general, but as full cream evaporated milk Is used for feeding Infants it,was considered advisable not to offer this milk for general sale.	The matter was taken up with the retailer, but It was found that only one case of this milk had been delivered and all the tins sold. The multiple firm was advised to Issue a directive to all branch shops outside the Borough to check any remaining stocks.
2375 (Informal)	Milk. Shake Powder	Labelling Infringement One of the Ingredients of this article was specified on the label as "vegetable stabiliser' but this term Is a generic and not a specified term and Is not In accordance with the requirements of the Labelling of Food Order.	The Manufacturer agreed to omit the words "vegetable stabiliser". Eventually new labels were printed which complied with the Order.
2295 (Informal)	Mustard-French	This article had deteriorated through long storage and was unfit for human consumption. It was badly discoloured and possessed an objectionable smell and taste.	Cautioned. Investigation revealed no further stocks available In the shop, as the 'line' had been discontinued.
2306 (Informal)	Noodles-Egg	The egg-noodles contained 1.5 per cent of egg yolk solids. There Is no legal standard for the egg content of noodles In this Country, but it would appear that a code of practise Is laid down by the Food Manufacturer's Federation Inc. and the Ministry of Food, which provides for a minimum egg solid content of not less than 3%.	Cautioned. The manufacturers maintained that private analytical examination reports received gave In all instances a minimum of 4% egg yolk solids and could not account for the low figure of 1.5 per cent In this Instance. A repeat sample will be taken In due course.